Quinoa ganache cookies

Gluten-free | Sugar-free | Dairy-free | Grain-free | Vegan friendly

Makes 1 dozen cookies

Why it's delicious

These little healthy cookies taste as good as they look! Soft and tender and packed full of flavour, it is quite possibly my favourite way to have leftover quinoa ever.

Ingredients

300 g (10.5 oz) or about 2 cups of cooked and cooled quinoa (see above on how to cook)

80 g (2.7 oz) nut or seed butter or hazelnut chocolate spread (page **)

60 g (2 oz) of whole oats or quinoa flakes

3 tbsp sweet as fibre syrup

3 tbsp raw cacao powder

3 tbsp zero as sugar pure erythritol

40 g (1.7 oz) dry roasted hazelnuts, crushed

Cookie toppings

90 g (3 oz) sugar, dairy-free dark chocolate chips

3 tbsp coconut cream

2 tbsp dried rose petals or crushed nuts or seeds

Method

sheet with (350F) and line a baking

Preheat your oven at 180C non-stick baking paper. into a bowl and mix

Place all the cookie ingredients

Using a tablespoon as a thoroughly until well combined. in the into 12, rolling each portion guide, portion the mixture a smooth ball. palm of your hand to achieve and spaced on the baking sheet Position the balls evenly the to form a cookie. Bake in flatten gently with your hand until the cookies are cooked oven for 18-20 minutes or through. before on the tray for 20 minutes

Allow the cookies to cool to cool completely. transferring to a wire rack chips and gently heat the chocolate

For the ganache topping, is pot, stirring until the ganache coconut cream in a small smooth. and the top of cooled cookies

Spoon the ganache onto or crushed nuts or seeds. sprinkle with rose petals container in the

Store the cookies in an airtight fridge for up to 5 days.